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–+ servings
red lentil stuffed peppers

Red Lentil Stuffed Pepper Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Medium saucepan
  • 1 Ladle
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 1 cup red lentils rinsed
  • 4 cup vegetable broth
  • 2 tablespoon olive oil
  • 1 onion diced
  • 2 clove garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 can diced tomatoes 14 oz
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic and cook for an additional 1 minute.
  • Add red and green bell peppers, and cook until softened, about 5 minutes.
  • Stir in ground cumin, smoked paprika, and ground coriander.
  • Add the rinsed red lentils, diced tomatoes, and vegetable broth to the pot.
  • Bring the mixture to a boil, then reduce the heat to a simmer.
  • Cover and cook for 30 minutes, or until the lentils are tender.
  • Season with salt and black pepper to taste.
  • Stir in lemon juice and chopped parsley.
  • Remove from heat and let the soup rest for 10 minutes before serving.

Notes

For added flavor, consider roasting the bell peppers before adding them to the soup. This will enhance their sweetness and add a smoky depth to the dish. Adjust the seasoning to your taste and feel free to add more spices if a bolder flavor is desired. Serve with crusty bread for a complete meal.
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